Tuna Species Guide Tuna Species Guide Please select the required species from this list: Katsuwonus pelamis Other Languages: Netherlands: Gestreept tonijn, Spain: Listado, Barrilete, Italy: Palometta, Denmark: Bugstribet bonit, Germany: Echter Bonito, Portugal: Palamida, France: Listao, Japan: Katsuo, Indonesia: Cakalang, Papua New Guinea: Tjakalang, China: Then chien, Philippines: Gulyasan, Characteristics: Skipjack Tuna can be distinguished by the presence of four to seven dark, longitudinal stripes on their bellies. Their dark blue backs are accentuated by a clearly defined area of green above the pectoral fin, which fades away towards the middle of the body. They have silvery flanks and bellies, and short fins. These subheadings do not cover the Atlantic or belted bonitos (Sarda sarda), which have oblique bands on their backs.

Common Size: Size 110 cm, Weight 30 kg, Age 15 years Biggest Angled Fish: 20 kg - Mexico 1996 by Brian Evan Maturity: 1 year and around 2 kg Female: 42-50 cm 73% Western Pacific Ocean (63% WCPO, 8% SPO, 3% NPO) 7% Eastern Pacific Ocean Mostly purse seining, some pole & line (8%) Share of all Tuna Caught 2012: About 46% - 2,776,833 M/T Main Processing Nations: Thailand, Philippines, Indonesia, Ecuador, Ghana, Colombia, Ivory Coast, Senegal, Samoa, Spain, Italy, Papua New Guinea, Seychelles, Vietnam Flags of Main Fleets: Taiwan, US, China, Japan, Indonesia, Spain Life Cycle: About 3 to 4 years Major Markets: Europe, United States, Arab World, Japan Popular Product Forms: Canned (90%), Pouched, Dried (Katsuobushi), Fillet (Tataki) Skipjack is the most popular tuna for consumption.

It prefers to swim in the upper mixed layers of the ocean waters and is mostly found between 45o N and 40o S. It is highly migratory and can be found all over the world within tropical waters. Large schools sometimes mix with small yellowfin. Normally dolphins do not swim together with small skipjack, which almost makes it a guaranteed dolphin-safe species. Skipjacks also mature around 1 year of age, a characteristic which promotes rapid turnover in skipjack populations. Product characteristics: The meat of the skipjack is darker of color, sometimes even slightly pinkish. It has a relatively tender texture and has somewhat more of a fishy taste than other tuna species. The small size of the fish gives small loins and chunks, making it excellent for canned tuna chunks. Future Supply: In the Western and Central Pacific Ocean (WCPO), the biomass of skipjack tuna is very large and estimated to exceed that of the other three main tuna species combined. It is assumed that skipjack in the WCPO is a separate population (for stock assessment and management purposes) to the Eastern Pacific stock. Skipjack is clearly a species that is difficult to overfish because of its highly active reproductive behavior.

Local overfishing has been noted, however it should not be harmful to the spawning stock as a whole. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks. Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Raw frozen loins + steaks Yellowfin is the second tuna species is terms of volume and popularity. They are found between 45oN and 40oS. They cover enormous distances around the globe and all stocks mingle. It is a big fish which can swim at very high speed.

This may be one of the reasons why in some areas, dolphins and large full-grown yellowfin swim together. Through extensive measures and the creation of monitoring programs, the by-catch of dolphins has now become insignificant in relation to its natural mortality and was below 500 dolphins on a global basis. Product Characteristics: In cooked form the yellowfin meat tends to have a very light yellow/brown color. The structure of the meat is firm and the taste is mild. If the fish gets larger then 10-15 kgs the meat tends to become slightly darker and fairly dryer. The large size of the yellowfin makes it well fit for solid packaging in cans. Future Supply: The stock of Eastern Pacific Ocean has increased in spawning biomass in response to decreasing fishing mortality. There are no indications of the Western Central Pacific Ocean stock to be in an overfished state because the spawning biomass is above MSY level. The stock in the Indian Ocean is in a healthy state. The spawning biomass is uncertain in the Atlantic Ocean stock because of two assessment models that have different results; one increasing and one decreasing. The general concern with yellowfin is that due to increased catches of baby yellowfin on FAD’s, the stocks might suffer in the long term.

Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks. Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Product Characteristics: Due to its white colored meat albacore is also called "the chicken of the sea". As canned product it is quite popular in the States, where it is marketed as "White Tuna". The meat has a dry texture and the taste comes close to that of chicken meat. In Spain Atlantic Albacore is especially popular in jars with olive oil and sold as “Bonito Del Norte”. Future Supply: The stock of Albacore in the Northern Pacific isn’t overfished.

There are also no indications that the stock in the Southern Pacific is overfished either. In the Northern Atlantic Ocean there is no clear evidence of a sustained increase in biomass or a stable one. In the Southern Atlantic Ocean there are indications of the Albacore being in an overfished state. The situation in the Mediterranean is unknown. There are indications in the Indian Ocean that if overfishing continues the stock size is expected to go below the limit. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks.

Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Fresh Fillets (sashimi) Bigeye tuna swim at greater depths than Skipjack and Yellowfin, therefore having more fat to insulate them from cold water. This makes them especially attractive for the Japanese sashimi market. Product Characteristics: The meat turns light gray and somewhat darkish after cooking or grilling. Its color makes it less fit for canning. The color and taste of big fish is almost similar to that of beef. In S-America baby bigeye are sometimes used for canning; this is still marketed as light meat. Future Supply: There are no indications that the stock of the Eastern Pacific Ocean is expected to fall below limit in a few years. In the Western Central Pacific Ocean the stock has been subjected to overfishing for over one decade, but hasn’t become higher than the average recruitment levels in recent years.

In the Indian Ocean it shows no indication of being in an overfished state. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks. Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Canned Bonito is a species associated with the tuna family, but cannot be marketed as Tuna in many countries. Bonito is quite popular as a fried fish with olive oil, especially in the Mediterranean region. Due to its small size and firm dark meat it is well fit for this purpose. The species is mostly fished in coastal water by small local vessels. The catches tend to be quite seasonal.

Product characteristics: The bonito meat has a firm texture and a darkish color. However, small / young bonito can also have quite a light color close to that of skipjack. This is one of the reasons why it is sometimes used as a cheaper substitute of skipjack tuna, especially for canning purposes. The bonito has a moderate fat content. Future Supply: Due to the fact that bonito are caught by relatively small vessels and in several local regions, also as by-catch, it is quite hard to determine what the supply will be or is. Catching volumes in the Black Sea and Mediterranean have been decreasing during the last decade. The catches in the Gulf of Thailand, along the Birmese Coast, and South China Sea supply the canned tuna industry. The size of the fish tends to become smaller. The supply is irregular and quite limited. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks.

Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) (Sashimi) Northern Bluefin tuna makes extensive migrations. It is the slowest growing tuna species, which can reach an age of 20 years or more, which explains its size. Bluefin is extremely popular in Japan for sashimi, due to its large size, color, texture and its high fat content. Its quality in combination with its rarity makes it the most expensive tuna species. Future Supply: The Northern Bluefin is certainly a tuna species under threat. Its slow growth, in combination with the over-exploitation of the stocks has caused authorities to implement catching quota in the Eastern Atlantic. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed?

The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks. Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Fresh (Sashimi), super frozen Southern Bluefin are large, fast swimmers and a pelagic fish. It’s considered the ultimate delicatessen of the tuna family in Japan. For Bluefin sashimi (raw tuna fillets) the Japanese are willing to pay extremely high prices, due its size, color, high fat content, texture and taste. The high price is caused by the fact that this tuna species is very hard to get. Very few markets can compete with the prices that Japanese buyers are willing to pay.

Future Supply: The Southern Bluefin tuna is the most overexploited tuna species. The stocks are heavily depleted. Japan, Australia and New Zealand have imposed restrictions on the catching of this tuna species. This situation has triggered actions by several environmental groups such as WWF and Greenpeace. Many initiatives around the world have been taken to ranch wild caught bluefin tuna into captivity, In Croatia, Spain, Morocco, Australia and Japan. This industry will continue to grow, but due to the slow growth of the big-eye and the high costs involved, it cannot fulfill the demand for bluefin in any way. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks.

Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Fresh Tongol is mostly popular for canning purposes. It is a very seasonal fish caught mostly by small vessels in the waters along the Malay and Burmese coast. There are also local catches around the Indonesian archipelago. Product characteristics: The meat is quite tender and has an almost white color. It doesn't have a lot of taste. It is more appreciated as a canned product than the somewhat drier albacore meat. Future Supply: There is limited data available on the volume of the catch and the status of the current stocks. One reason is that Tongol is mainly caught by small local vessels, which makes monitoring difficult. The general feeling is that tongol catches are close to – at or already over their MSY. This is due to decreases in the sizes of landed fish. Availability tends to be very seasonal and mainly restricted to Indonesia and Thailand.

There is a general lack of information and data with all major tuna Regional Fisheries Management Organizations (RFMO’s) on Tongol tuna. Management: Taking into account that tuna is a highly migratory species, how are tuna stocks being managed? The Regional Fisheries Management Organizations (RFMOs) are the bodies responsible for the management of tuna populations; they monitor the activity within fishing countries in the region, setting catch limits in those areas. Tuna RFMOs are also responsible for regulating the fishing fleets and controlling the health of stocks. Currently, these are the active tuna RFMOs in the world: Commission for the Conservation of Southern Bluefin Tuna (CCSBT) Inter-American Tropical Tuna Commission (IATTC) International Commission for the Conservation of Atlantic Tunas (ICCAT) Indian Ocean Tuna Commission (IOTC) Western and Central Pacific Fisheries Commission (WCPFC) Tuna Lover's Dilemma: To Eat or Not to Eat? Tuna Lover's Dilemma: To Eat or Not to Eat? How'd they catch it? Is it high in mercury? A guide to the tuna that surfaces in supermarkets, eateries, and sushi bars.

View Images An albacore tuna awaits preparation in the kitchen of a sushi bar in San Francisco. PHOTOGRAPH BY DAVID LIITTSCHWAGER, NATIONAL GEOGRAPHIC In 1950, when tuna usually ended up in sandwiches and casseroles, the worldwide catch totaled an estimated 660,000 tons (600,000 metric tons). Today that annual number has grown to more than 7 million tons (6.6 million metric tons) as the fish has gone gourmet and demand has soared. Related Content No Electricity? A Low-Tech Refrigerator That Keeps Things Chilled The tuna boom has led to a host of concerns about the global fishing business, the state of our oceans, and the health impact of consuming an apex predator. Which kind of tuna is best to buy is a complicated question because it involves a number of conflicting factors. "There are health concerns and culinary needs as well as choices based on sustainability," says Valerie Craig, who manages the National Geographic Seafood Decision Guide. "How can you know about all those issues for every species?" The first thing to know is that what we call tuna is actually several different kinds of fish.

Each has been affected by the fish's boom in popularity, but some are suffering drastic declines in population. Bluefin tuna, for instance— featured in the March issue of National Geographic magazine —have been so overfished that they can't reproduce fast enough to replace what's caught. If you care about sustainability, they should be on your do-not-eat list. How fish are caught also affects their sustainability. Longlining can be especially devastating because it involves one line that can have 3,000 baited hooks and stretch for up to 50 miles (80.5 kilometers). The hooks dangle at a depth between 328 feet (100 meters) and 492 feet (150 meters), where the largest tuna—such as the threatened bluefin—tend to swim. The hooks also catch more than 80 kinds of nontargeted creatures, including endangered sea turtles, which often die on the line before the fishing vessel reels in the catch. Going after the biggest fish also serves up health concerns to the people who eat them. Big tunas like bluefin feed high on the food chain, so they ingest all the mercury that their prey and their prey's prey have taken in.

The U.S. government offers guidelines for pregnant women, nursing mothers, and small children, but other consumers are also concerned about how to balance the health benefits of eating fish against the adverse effects of mercury. A good general rule: The bigger and older the fish, the bigger the risk. The best advice is to study up before you go to the supermarket or a restaurant. A good guide outlines the kinds of tuna, where they're fished, and what kinds of gear are used to catch them in different parts of the world. It may also make suggestions about the greenest and healthiest choices. In addition to the National Geographic guide, the Monterey Bay Aquarium Seafood Watch offers printable regional pocket guides as well as a smartphone app, and the National Oceanic and Atmospheric Administration's Fishwatch website offers a list of seafood profiles that include tuna. These three sources are the best at keeping up with the latest changes in the tuna business. To help sort through the issues, here's a basic rundown of the fish sold at supermarkets and restaurants in the U.S.: In Cans or Pouches Tuna labeled "light meat" is most likely skipjack , classified biologically as a cousin of true tunas.

Skipjack makes up about 70 percent of the canned or pouched tuna. It's plentiful, so sustainability isn't an issue. And it's cheap. It's also a small, fast-maturing fish that's relatively low on the food chain, so the level of mercury in its flesh is low. The downside to canned skipjack is that the texture is often mushy, and the taste can be aggressively fishy. Albacore has a mild taste and produces firm chunks of meat. It's labeled "white meat," and accounts for about 30 percent of the canned-tuna market. Many albacore are now caught by longlining, so sustainability and mercury content may be issues. At a Restaurant With a firm texture and mild flavor, yellowfin tuna often appears on restaurant menus. It may be called "ahi," a Hawaiian word for tuna. The term "ahi" is also used for bigeye , which may occasionally land on a menu when available. More about them below. A number of yellowfin populations are overfished now, so only pole-caught fish are considered a good choice for sustainability. Mercury is a concern for those caught by longline.

At the Sushi Bar The menu may not give much of a clue about the kind of tuna that's being served. It may just say maguro—Japanese for tuna. "The restaurant may be posting a standard menu and then serving whatever tuna they're able to get that day," says Craig. In the U.S. that's often high-grade yellowfin. Other words on the menu refer to the part of the fish the meat comes from. A cut called "toro" was traditionally taken from the buttery soft belly of the bluefin tuna. More specifically, otoro comes from the belly close to the head, while chutoro comes from the middle or back of the belly and is less fatty than otoro. Click here to see a sushi diagram of the whole fish. Bluefin is so rare these days that its price has soared. A single bite-size piece of otoro could now set you back $25. So if your local sushi hangout offers two pieces of toro sushi for $10, that's not bluefin. It may be bigeye, which is generally a better option in terms of sustainability.

It reproduces and matures quickly, and though some of its populations are declining, they're not as devastated worldwide as some others. But bigeye tuna has a downside: Each fish can grow to more than 400 pounds (181 kilograms), so mercury can be a concern, depending on where and how they're caught. Pole-caught bigeye tend to be younger, so the mercury level is likely to be lower. Be Informed Even if you've studied the tuna guides before you go out to eat, how do you know what's being prepared in the kitchen? Ask. The servers may know about the kind of tuna or its place of origin; if not, they can check with the chef. If the answer sounds fishy, maybe you should go for chicken instead of the chicken of the seas. Comment on This Story About Skipjacks EventSpot by Constant Contact What is a Skipjack? The "skipjack" is a unique type of commercial wooden sailing vessel, used for more than 100 years to dredge oysters from the Chesapeake Bay. Launched in 1994, the Nathan of Dorchester is likely to be the last skipjack ever built to be a sailing dredge boat.

Origins The style of working sail boat known as the "skipjack" evolved in the late 1800s as a result of the increased demand for Chesapeake oysters. Better road, bridge and rail networks allowed greater range for fresh oyster markets and New England harvests were shrinking. In the mid-1800s, oysters were collected by hand (tonging) on small fishing boats, and by hand- or mechanically powered dredges on schooners–round-hulled, deep draft, two-masted vessels–and modified Bay freight schooners such as pungys and bugeyes. At the height of the oyster harvest period in the late 1800s, there grew a need for shallow-draft sailing vessels for dredging, that had a low freeboard (deck close to the waterline) to ease hauling in the dredges, that were easier and cheaper to build than the schooners, and that required fewer crew for operations. Answering the need was the development of a larger-scale version of a small, single-mast boat with two sails being used by watermen at the time for dredging for blue crabs in the shallow grassy reaches of Bay tributaries.

Skipjack Caleb W. Jones under reconstruction, showing V-bottom and frames Alternatively, Marine surveyor Frederick E. Hechlinger suggests that the design may have first been introduced to the Bay by Baltimore oyster packers, who were originally from Connecticut, where a similar vee-bottomed type of boat had evolved. The origins of the name are obscure, but probably refer to a fish of that name, a type of bonito tuna. Hecklinger surmises that a V-bottomed boat was built and named "Skipjack" after the fish, and was subsequently imitated, with the type eventually aquiring the name. Designed For Power Whatever the origins, major boat builders on the middle and lower Eastern Shore of Maryland began to build these modified sloops with a sharp chine and shallow, dead-rise hull with centerboard. The single raked mast was placed well forward and the sharp bow was extended with a bowsprit, allowing the boat to carry a large main sail giving enough power to haul the big oyster dredges, and a self-tending jib, allowing crew to concentrate more on dredging.

Typically, the configuration required the length of the boom to equal the length on deck, the length of the bowsprit to equal the width of the deck or "beam" (1/3 the length on deck), and the mast height to equal the length on deck plus the beam. The Nathan of Dorchester's trailboard and eagle, carved by Harold Ruark Builders and owners of these graceful, powerfully driven sailing vessels decorated them with carved, brightly painted trailboards, bearing the boat's name, and carved figure heads under the bowsprits. Skipjacks generally ranged from 30 to 60 feet on deck and could carry 100 to 500 bushels of oysters. The Nathan is a medium-sized skipjack, built to carry about 200 bushels. With the development of the gasoline engine, the rowing dinghy typically hung on the davits at the stern was powered with a two- to four-cylinder engine. This enabled the skipjack to have a power source–a "pushboat" or "yawl boat"–in the event of light wind conditions.

Setting Limits Skipjack Hilda Willing's dredges As a result of early attempts by the State of Maryland to conserve the oyster beds, regulations were passed to limit the use of the pushboats to going to and from the oyster dredge areas. Skipjacks were required to do the actual dredging only under sail, with the pushboat hauled up into the davits as evidence of compliance. It was not until the 1960s that the regulations were eased to allow watermen to dredge under power two days a week, Monday and Tuesday. That was good news as long as the wind was favorable the rest of the week! It was not until the late 1990s that regulations were changed once again, and remain in effect today, permitting watermen to choose which two days they will dredge under power. As a result, most dredging by skipjacks is done today using pushboats, much more efficient in most weather conditions than working under sail. The dredging season for skipjacks is from November first to April first, with a current limit of 150 bushels per vessel per day. An Uncertain Future Skipjack Esther F Gone, but not forgotten.

Of the original 600 to 800 skipjacks built as dredge boats, mainly between the late 1890s and mid-1900s, only about 20 are still afloat. Of these, only about half a dozen dredged commercially in the past five years. These vessels constitute the last working sail fleet in the United States and are listed on the National Register of Historic Sites. In 1985, the skipjack was designated the State Boat of Maryland. Unfortunately, even the near-term future of the commercial skipjack fleet is under threat. Over the past 50-plus years, pollution and diminshed oyster habitat due to the ever-increasing human population, have combined with diseases and overharvesting to devastate the oyster beds in the Bay and its tributaries. The result is that we may be witnessing the closing chapter in the colorful history of the Chesapeake Bay's traditional skipjack fleet. The good news is that there are dedicated individuals and organizations determined to keep these boats alive. Several skipjacks, like Caleb W. Jones shown above, Rosie Parks and Ida May, have been restored in recent years and are back underway.

Others are currently undergoing major restoration or repairs, including Kathryn, Helen Virginia and Martha Lewis. With support from friends, donors and volunteers, we can still save these remarkable boats from disappearing into history. [Photos courtesy of Cyndy Carrington Miller, The Last Skipjacks Project] Copyright © 2014 Dorchester Skipjack Committee, Inc., P.O. Box 1224, Cambridge, Maryland 21613 410-228-7141 Skipjack - definition of skipjack by The Free Dictionary Skipjack - definition of skipjack by The Free Dictionary n. pl. skipjack or skip·jacks 1. A skipjack tuna. 2. Any of various other fishes, such as the bluefish, that habitually leap out of the water. 3. pl. skip·jacks A fishing sloop having a bottom shaped like a flat V and vertical sides. [ skip (in reference to its leaping behavior) + jack , fellow.] skipjack (ˈskɪpˌdʒæk) n, pl -jack or -jacks 1.

(Animals) Also called: skipjack tuna an important food fish, Katsuwonus pelamis, that has a striped abdomen and occurs in all tropical seas: family Scombridae (mackerels and tunas) 2. (Animals) black skipjack a small spotted tuna, Euthynnus yaito, of Indo-Pacific seas 3. (Animals) any of several other unrelated fishes, such as the alewife and bonito 4. (Nautical Terms) nautical an American sloop used for oystering and as a yacht 5. (Animals) another name for a click beetle [C18: from skip1 + jack1] (ˈskɪpˌdʒæk) n., pl. (esp. collectively) -jack, (esp. for kinds or species) -jacks. any of various fishes that leap above the surface of the water, as a tuna, Euthynnus pelamis, or the bonito.

[1545–55] California Marine Sportfish Identification: Tuna & Mackerels California Marine Sportfish Identification: Tuna & Mackerels Last Updated June 26, 2015 Note: Please consult current fishing regulations for species presented in this booklet. To view information on safe fishing eating guidelines, please visit the OEHHA website . (Click to view larger image) Family: Scombridae (Mackerels and Tunas) Genus and Species: Scomber japonicus Description: The body of the Pacific mackerel tapers at both ends, is rather elongate, and somewhat compressed. The head is pointed and the mouth is large. The head is dark blue, the back is dark blue with about 30 dark wavy lines, and the undersides are silver green. The widely separated first and second dorsal fins serve to distinguish Pacific mackerel from all of the other tuna-like fishes that inhabit our waters, except for the frigate and bullet mackerel. Pacific mackerel and bullet mackerel can be differentiated by counting the dorsal finlets. Pacific mackerel typically have four to six, while bullet and frigate mackerel have seven to eight finlets.

Range: Worldwide in temperate seas; in the eastern Pacific from Chile to the Gulf of Alaska. Natural History: Larval, juvenile or small fishes appear to be the most important natural food of Pacific mackerel, but there are times when they rely heavily on small crustaceans. They feed upon squid to a lesser extent, and eat whatever other bite-sized organisms they may encounter. Off southern California, spawning normally reaches a peak during the early spring months, especially March, April and May. Pacific mackerel eggs are about 0.045 inch in diameter and float free in the upper layers of the ocean, usually within 300 feet of the surface. At average water temperatures they will hatch 4 or 5 days after being spawned. Fishing Information: Pacific mackerel have long been cast in the role of an intruder or nuisance fish by most anglers, especially those seeking larger sportfish like yellowtail or barracuda. Nevertheless, they have been the most frequently caught species on hook and line in California waters in recent years. Known as a voracious, indiscriminant feeder, Pacific mackerel will devour a live anchovy, engulf dead cut bait, strike readily on lures and often on flies.

While it is relatively small in size (2 pounds or 16 inches would be trophy size), it scores high for power (ounce for ounce) and beauty. Pacific mackerel put up an excellent fight against light tackle. Other Common Names: American mackerel, blue mackerel, greenback jack, chub mackerel. Largest Recorded: 25 inches; 6.3 pounds. Habitat: Pelagic Environment (Click to view larger image) Family: Scombridae (Mackerels and Tunas) Genus and Species: Euthynnus pelamis Description: The body of the skipjack is cigar-shaped (tapers at both ends). The snout is sharply pointed and the mouth is relatively large. The color is dark blue to purple on the back become silvery or white below, with four to six dark horizontal stripes on the belly. Range: Skipjack occur worldwide in warm seas. They are found in the eastern Pacific from Peru to Vancouver Island, British Columbia. Skipjack usually visit California waters in the fall when water is relatively warm (about 68° F) and the currents are from either the south or southwest.

Natural History: The diet of the skipjack tuna includes fishes such as anchovies and sardines, as well as pelagic red crabs and squid. Skipjack tuna do not spawn in waters off California, but further south in the eastern Pacific, with spawning occurring during the summer months. Females mature at about 16 inches. Depending on size, females can produce between 100,000 and 2 million eggs per spawning event. Young fish grow rapidly reaching 12 inches by the time they are 1 year old. Maximum age is estimated to be 8 to 12 years. Fishing Information: Most skipjack are taken incidentally to other fishing activities, especially albacore or tuna fishing. They bite a feather eagerly and will readily come to the boat when live anchovies are used as chum. Most anglers do not actively seek skipjack because of their small size and the undesirability of the meat when fresh. However, skipjack is good if processed and most is consumed after it is canned. Most skipjack taken off California weigh 3.5 - 6.5 pounds, and are 18 to 22 inches.

Other Common Names: skippies, oceanic bonito, striped tuna, arctic bonito, watermelon, victor fish. Largest Recorded: The maximum reported length of a skipjack tuna is about 3.7 feet; the maximum weight is about 74 pounds. In California, the angling record stands at 26 pounds (no length). Habitat: Pelagic Environment (Click to view larger image) Family: Scombridae (Mackerel and Tunas) Genus and Species: Sarda chiliensis Description: The body of the Pacific bonito is cigar-shaped and somewhat compressed. The head is pointed and conical, and the mouth is large. The color is dark blue above, dusky on the sides becoming silvery below. There is a number of slanted darkish stripes along the back. Pacific bonito are the only tuna-like fishes on the California coast that have the slanted dark stripes on their backs. Range: Pacific bonito occur discontinuously from Chile to the Gulf of Alaska, with the greatest area of abundance in the northern hemisphere occurring in warm waters between Magdalena Bay, Baja California, and Point Conception, California.

Natural History: The preferred food of bonito appears to be small fishes, such as anchovies and sardines. Occasionally, they rely heavily upon squid in their daily diet. Bonito may not spawn successfully every year in California, but successful spawning does take place further south each year. The bulk of southern California spawning appears to take place from late January through May. The free floating eggs require about 3 days to hatch at average spring water temperatures. Young fish resulting from local successful spawnings are usually first observed by the various live bait haulers when they are 6 to 10 inches long in the early summer months. These fish will often weigh 3 pounds or more by the fall of the year and by May of the following year many will weigh 6 or 7 pounds. Fishing Information: Pacific bonito are excellent fighters and have hearty appetites. Once a school is aroused they will take almost any bait or lure that is tossed their way. Most Pacific bonito are taken by a combination of trolling and live bait fishing. The schools are located by trolling feathers, and live anchovies or squid pieces are used to bait the fish once located.

Fishing for bonito generally takes place offshore in 300 to 600 feet of water, but may occur next to kelp beds when the fish are near shore. Pacific bonito may arrive off of California as the ocean warms in the spring, but may never show up if oceanic conditions dictate colder than normal water temperatures. Bonito anglers generally catch 1 to 4 year old fish, weighing between 3 and 12 pounds. Pacific bonito fishing tapers off in the fall as the water cools, but persistent anglers still find good bonito fishing around warm water outfalls associated with power plants. Other Common Names: bonehead, Laguna tuna, magneto, striped tuna, California bonito, ocean bonito. Largest Recorded: 40 inches; 25 pounds. Habitat: Pelagic Environment (Click to view larger image) Family: Scombridae (Mackerels and Tunas) Genus and Species: Thunnus alalunga Description: The body of the albacore tapers at both ends (cigar-shaped). The head is long and the mouth fairly large. The color is dark gray to metallic blue on the back becoming white to gray below.

Albacore are easily distinguished from the other tunas occurring off California, with exception of the bigeye, by the extreme length of their pectoral fins (they extend well past the anal fin). Albacore and bigeye can best be distinguished by the characteristics of their livers. The albacore has a heavily striated (covered with blood vessels) liver while the liver of the bigeye is only lightly striated along the edges. Range: Albacore occur worldwide in temperate seas; in the eastern Pacific they range from south of Guadalupe Island, Baja California, to southeast Alaska. Natural History: The food of the albacore varies, depending upon where they are feeding in the water column and what items are available at the time and place the albacore are feeding. A majority of the food consists of small fishes, but at times squid, octopus, shrimp-like and crab-like organisms are extremely important. There are indications that albacore spawning takes place in the mid-Pacific, probably north and west of the Hawaiian Islands. Large specimens caught in that area during late summer on long line gear have had nearly ripe eggs in their ovaries. The albacore is one of the world's fastest migrant fish.

Annual trans-Pacific migrations have been documented by tagging. Fish tagged off California were captured off Japan, nearly 5,000 miles away, 294 days later. Traveling "as the crow flies", this is equivalent to more than 17 miles a day. Fishing Information: Albacore are the most sought after of the tunas by California anglers. Most fishing for albacore takes place 20-100 miles offshore in central and southern California. They are rarely taken near shore. Albacore have a preference for deep blue oceanic water and mild temperatures. Studies indicate that 57 of every 100 albacore caught are hooked in water ranging in temperature between 60° and 64° F. Albacore travel in loosely knit schools which are located by trolling or observing surface signs (feeding birds, etc.). Once located, they are fished with hook and line using live anchovies for bait. They may also be caught on a trolled feathered jig. Other Common Names: longfin, albie, pigfish, Pacific albacore, German. Largest Recorded: 5 feet; 90 pounds (California).

Habitat: Pelagic Environment (Click to view larger image) Family: Scombridae (Mackerels and Tunas) Genus and Species: Thunnus obesus Description: The body of the bigeye tuna is cigar-shaped (tapered at both ends). The head is pointed and the eye is relatively large. The color is dark metallic brownish blue to dark yellow on the back becoming gray or whitish below. There often is a bluish stripe on the side. In most individuals, the length of the pectoral fins should enable one to identify the species properly. Both bigeye and yellowfin tuna look similar, but bigeye tuna have pectoral fins which extend well past their anal fin, while yellowfin tuna have much shorter pectoral fins. Tuna which cannot be distinguished by external characteristics can be positively identified by liver characteristics. Bigeye tuna livers are striated (covered with blood vessels) along the trailing edges, while yellowfin tuna livers are smooth. Small bigeye tuna also may be distinguished from albacore by the characteristics of the liver. The liver is heavily striated in the albacore while the bigeye tuna liver is only striated along the trailing edges.

Range: Bigeye tuna occur worldwide in warmer seas. In the eastern Pacific these tuna range from Peru to Iron Springs, Washington. They are occasional visitors to California, entering our fishing grounds in June and remaining until November. These fish prefer temperate water in excess of 70° F, but significant catches have occurred in water as cool as 65° F. Natural History: The diet of bigeye tuna includes fishes, squid, and crustaceans. Like most other tunas, they feed on what is most abundant in the area. Bigeye tuna do not spawn in waters off California, but spawn further south in the Pacific. Bigeye tuna are approximately 3 years old at first spawning. In the equatorial regions of the Pacific, the peak spawning is between April and September. A bigeye tuna weighing 159 pounds will produce an estimated 3.3 million eggs per year. The young are fast growing and weigh about 45 pounds when they first mature. They live 7 or 8 years. Fishing Information: Bigeye tuna generally are not accessible to recreational anglers because they travel far below the surface during the day. Only rarely are they seen on the surface, and then, only momentarily while feeding.

This makes the fish hard to locate since they leave no telltale surface signs nor can they be easily located by trolling. Most bigeye tuna are taken incidental to albacore or marlin fishing. The best way to fish for them is to troll marlin lures in an area where the fish are known to occur. Most bigeye tuna taken in southern California weigh 50 to 100 pounds, with an occasional 150 to 200 pounder landed. Other Common Names: gorilla, tuna, patudo. Largest Recorded: 80 inches; 435 pounds; 240 pounds (California). Habitat: Pelagic Environment (Click to view larger image) Family: Scombridae (Mackerel and Tunas) Genus and Species: Thunnus orientalis Note: Note: It was determined in 1997 that Atlantic (Thunnus thynnus) and Pacific populations are separate species. Description: The body of the bluefin tuna is cigar-shaped and robust. The head is conical and the mouth rather large. The color is dark blue above and gray below.

Bluefin tuna can easily be distinguished from other members of the tuna family by the relatively short length of their pectoral fins. Their livers have a unique and definitive characteristic in that they are covered with blood vessels (striated). In other tunas with short pectoral fins, such vessels are either not present or present in small numbers along the edges. Range: Worldwide in all but the coldest seas. Bluefin tuna range throughout the eastern North Pacific Ocean with fish being taken from Magdalena Bay, Baja California, to Shelikof Strait, Alaska. Most bluefin tuna landed by California anglers are 1 or 2 year olds and weigh between 15 and 30 pounds. Natural History: Examination of a number of stomachs indicates that while in California waters anchovies make up the bulk of the diet. Sanddabs, surfperches, and white croakers are also consumed. Fishing Information: Bluefin tuna are seasonal visitors to California waters. They usually appear in May and depart by October. Since they are temperate tunas, their availability to anglers depends on water temperatures in the 62° to 68° F degree range.

They can be located by either trolling feathers or anchoring at a spot known to be frequented by bluefin tuna, and chumming with live anchovies. Other Common Names: leaping tuna, tuna, footballs, tunny, shortfin tuna, ahi, great albacore. Largest Recorded: No length recorded; 363.5 pounds (California). Weight to 495 pounds in the Pacific Ocean, and 1,500 pounds in the Atlantic Ocean. Habitat: Pelagic Environment (Click to view larger image) Family: Scombridae (Mackerel and Tunas) Genus and Species: Thunnus albacares Description: The body of the yellowfin tuna tapers at both ends (cigar-shaped), and the head is conical. The color is dark brownish blue to dark yellow on the back becoming gray or whitish below. Identifying tunas can be difficult, especially when yellowfin and bigeye tuna are involved. In most cases, the length of the pectoral fins can distinguish each species.

The yellowfin has pectoral fins which do not extend past the anal fin; while in bigeye, the pectoral fins extend well past the anal fin. Tuna which cannot be distinguished by external characteristics can be positively identified by liver characteristics. The surface of a yellowfin's liver is smooth while the liver of the bigeye is striated, containing many with small blood vessels along the trailing edge. Range: Widely distributed in the Pacific Ocean. In the eastern Pacific, yellowfin tuna occur from Chile to Point Buchon, California. They occasionally enter California waters when ocean temperatures are warm. They usually are not taken in waters less than 70° F with best catches occurring in waters above 74° F. Natural History: The diet of the yellowfin tuna includes juvenile fishes, crustaceans, and squid. They are opportunistic feeders taking whatever is most available in the area. Yellowfin tuna do not spawn off the coast of California; however, they do spawn further south in the eastern Pacific. Some spawning takes place during every month of the year, but off Central America it peaks during January and February.

Young fish grow very rapidly and by the time they are 1.5 years old they weigh around 7.5 pounds. At 4 years old they weigh approximately 150 pounds. The largest yellowfin tuna taken are 10 or more years old. These larger fish sometimes have an elongated second dorsal fin. Fishing Information: Yellowfin tuna are fished in much the same manner as albacore; jigs are used to locate the schools, and live anchovies are chummed to keep the fish around the boat. Most yellowfin tuna taken in California weigh 30 to 50 pounds, fish over 200 pounds are occasionally landed. The smaller fish are 1 to 2 years old while the larger ones may be over 10 years of age. Other Common Names: Allison tuna, ahi, Pacific yellowfin. Largest Recorded: No length recorded; 239 pounds (California); weight to 450 pounds.

Habitat: Pelagic Environment Katsuwonus pelamis :: Florida Museum of Natural History Species - pelamis Common Names English language common names include skipjack tuna, skipjack, arctic bonito, atlantic bonito, banjo, bonito, lesser tunny, mushmouth, ocean bonito, oceanic skipjack, skipper, skippy, stripe bellied bonito, striped bellied tunny, striped bonito, striped tunny, victor fish, watermelon, and white bonito. Other names used to refer to this fish include aku (Hawaiian), atu (Tahitian), atun (Spanish), balaya (Sinhalese), bonite (French), bonito del sur (Spanish), cachurreta (Spanish), faolua (Samoan), gaiado (Portuguese), jodari (Swahili), listado (Spanish), merma (Spanish), nzirru (Italian), palamatu (Italian), serra (Portuguese), and tunna (Arabic) among many others. Importance to Humans Fishing for skipjack tuna. Photo courtesy NOAA In recent decades, skipjacks have come to dominate the world's tuna market.

Major fisheries are based out of Japan, the USA, Indonesia, Papua New Guinea, the Philippines, France, Senegal, and Spain. Commercially, skipjacks are usually taken at the surface, primarily with purse seines. In artisanal industries, hook and line is still a common method of capturing skipjacks. Deeper captures are incidentally made by longline. Many newer practices have made the fishery much more successful in recent years. Artificial flotsam or other manmade floating structures are often used to attract the fish to an area, and aerial spotter planes sometimes accompany fishing vessels. Skipjack is popular in raw fish dishes, where it is marketed as "katsuo". In Japan it is dried, and known as "katsuobushi". Skipjack can also be marketed fresh, frozen, or canned. Conservation Purse seine gear used for tuna fishing. Photo © Craig Knickle Populations of skipjack tuna in the Atlantic Ocean have declined in recent years while populations in the Pacific Ocean appear to be stable. In the U.S., the National Marine Fisheries Service regulates tuna harvest and tuna imports for compliance with international conservation requirements.

At this time, the skipjack tuna is not listed as threatened or endangered with the World Conservation Union (IUCN) Redlist and is considered to be in no immediate threat. The IUCN is a global union of states, governmental agencies, and non-governmental organizations in a partnership that assesses the conservation status of species. Geographical Distribution World distribution map for the skipjack tuna Skipjack tuna are distributed circumtropically. Additionally, they are present along the oceanic coast of Europe and throughout the North Sea, but are absent from the Mediterranean Sea and Black Seas. Habitat The skipjack tuna is an epipelagic fish, occurring in waters ranging in temperature from 58-86°F (14.7 to 30°C). While skipjacks remain at the surface during the day, they may descend to depths of 850 feet (260 m) at night. Skipjacks have a tendency to school, often under drifting objects or marine mammals. Skipjacks exhibit many types of schooling behavior, sometimes schooling with drifting objects, sharks, or whales. They may swim slowly in circular paths or travel in a single direction.

These schools may consist only of skipjack, or other tuna species may be present. Skipjack often divide into schools based upon their size. This may be because the smaller fish cannot maintain the same top speeds of larger fish. Small fish may school while feeding, whereas larger fish (greater than 8 inches (20 cm)) tend to feed alone. Biology Skipjack tuna. Illustration courtesy FAO Species Catalog: Scombrids of the World Distinctive Features Like other tunas, the skipjack tuna has a fusiform body shape. It has two dorsal fins: the first with spines, the second without. Following the second dorsal fin are 7 to 9 finlets with separate rays useful in reducing turbulence and maintaining directional control when swimming at high speeds. The anal fin placement begins under the second dorsal fin and is also followed by 7 or 8 finlets. The caudal peduncle has three sets of keels: a large one on the base of the peduncle inserted between two smaller pairs. Keels are ridges that also help the fish maintain its position in the water when moving swiftly. The mouth extends to the center of the eye. The swim bladder is absent.

Skipjack have a special system for partially regulating their body temperature, known as counter current exchange. This allows them to conserve body temperature, making them partially "warm blooded." Skipjack tuna school. Photo courtesy NOAA Coloration The body color above is dark blue or purple, while the belly and lower sides are silvery and have 4 to 6 dark but broken lines running the length of the body. These stripes along the belly distinguish this tuna from other scrombrids living in the same waters. Dentition There is a single row of small, conical teeth in the mouth. Size, Age, and Growth The record maximum length is 43 inches (108 cm) fork length and the maximum weight is 76 pounds (34.5 kg). Skipjack tuna commonly grow to a length of 32 inches (80 cm), and a weight of 7-22 pounds (8 to 10 kg). Skipjack tuna feed on small schooling fishes including anchovies as pictured above. Photo courtesy NOAA Food Habits Skipjack feed primarily upon fishes, crustaceans, and mollusks. Fishes that are preyed upon by the skipjack tuna include herrings, anchovies, and sardines.

Cannibalism is common with this species as well. Their diet appears to be very broad and suggests an opportunistic method of feeding. The peaks of foraging appear to occur around dawn and dusk. This may be in response to the diurnal, vertical migrations of other organisms, or it may suggest that skipjack satiate their food drive mid-day. Additionally, since skipjack appear to rely on vision when feeding, night may not offer enough light for visual recognition of prey. Schools of skipjack are commonly found near convergences and upwellings. In such sites, distinct bodies of water, often of varying temperature, collide with one another. These areas are generally very productive and food is abundant. Other organisms that may compete with adult skipjack for food include the whale shark, yellowfin tuna, albacore, frigate tuna, dolphin fish, rainbow runner, and seabirds. Skipjack tuna early life history; A. 3.7 mm NL, B. 7.1 mm SL, C. 14.5 mm SL, D. 47.0 mm SL. Image courtesy Matsumoto (1958) in Development of Fishes of the Mid-Atlantic Bight - U.S.

Fish and Wildlife Service Reproduction Skipjack are oviparous. In warm equatorial waters, skipjack spawn year-round while futher away from the equator, spawning season is limited to the warmer months. Sexual maturity may occur as small as 15 inches (40 cm) length, however most fish appear to mature at larger sizes. Larger females produce significantly more eggs than smaller females, with the average adult producing 80,000 to 2 million eggs per year. The eggs are approximately 0.94 mm in diameter, with a clear shell. The larvae hatch at a size of 3.0 mm. They have large heads and jaws, and lack body pigmentation. They can be distinguished from closely related larvae by their pigmented forebrains. Like Thunnus species, they also lack pigment in the caudal region. Predators Large predatory fishes such as sharks, yellowfin tunas , billfishes, and wahoo , as well as seabirds are all predators of the skipjack tuna. Cannibalism is also known to occur in this tuna. Parasites A well-studied host, the skipjack tuna has 75 documented parasites.

These parasites include digenea (flukes), didymozoidea (tissue flukes), monogenea (gillworms), cestoda (tapeworms), nematoda (roundworms), acanthocephala (spiny-headed worms), and copepods. The cookiecutter shark (Isistius brasiliensis) is also a parasite of the skipjack tuna. Taxonomy The skipjack tuna was first described in 1758 by Carl Linnaeus, who named it Scomber pelamis. There is still much debate about the generic placement of the skipjack, some prefer to group it with other members of the genusEuthynnus, while others recommend it be placed in its own genus, Katsuwonus. The species name pelamis is derived from Latin, meaning "tunny".

Other names which have been used to refer to this tuna include Scomber pelamides Lacepede 1880, Scomber pelamys Bloch and Synder 1801, Thynnus pelamys Cuvier 1817, Thynnus vagans Lesson 1826, Orcynus pelamy Poey 1875, and Gymnosarda pelamis Dresslar and Fesler 1889. Prepared by: Susie Gardieff Taste Test: Canned Tuna | Epicurious.com | Epicurious.com Sign Up Taste Test: Canned Tuna We taste tested 13 canned chunk light tunas, in water and oil, and reeled in a few winners by Carolina Santos-Neves print E veryone has a preferred flavor enhancer for a "mean" tuna salad—celery, apples, relish, olives...the list goes on. But the key ingredient has got to be the tuna itself: Not even a whole jar of mayonnaise can salvage a smelly, soggy can of fish.. Canned tuna meat should be firm and flaky, but never mushy.

It should be moist but not watery (and certainly not dry). And it has to look appetizing before it's dressed up with seductive ingredients. It was not easy deciding which tunas to feature in our taste test. They come in cans, glass jars, and even pouches, and can be packed in water, vegetable oil, or olive oil. Even more confusing: Tuna varieties sold in cans include albacore, yellowfin, skipjack, and tongol. After much research, we chose to focus our test on canned chunk light skipjack and tongol in both water and oil. Why? Light meat, ie: chunk light tuna (in oil and water) accounts for 75 to 80 percent of annual domestic canned tuna consumption in the U.S., according to The Tuna Council . There is a health issue too: Chunk light skipjack and tongol generally have lower levels of mercury than albacore and yellowfin (for more information, read Mercury in Canned Tuna and the Seafood Selector entry on canned tuna from the Environmental Defense Fund).

To "catch" the best chunk light canned tuna, we tasted 12 varieties available nationwide, including the following, listed from highest to lowest score in our tests: 365 Everyday Value Chunk Light Tongol Tuna Packed in Spring Water, Bumble Bee Chunk Light Tuna in Oil, Trader Joe's Tongol Chunk Light in Water, Starkist Gourmet Choice Solid Light Tuna Fillet in Olive Oil*, Wild Planet Wild Skip Jack Light Tuna (no water)*, Miramonte Tongol Tuna in Spring Water**, Chicken of the Sea Chunk Light Tuna in Water**, Bumble Bee Chunk Light Tuna in Water, Cento Solid Pack Light Tuna, Starkist Chunk Light Tuna in Vegetable Oil, Chicken of the Sea Chunk Light Tuna in Oil, and Progresso Solid Light Tuna in Olive Oil. (The brands marked with * received the same score. The same is true for those marked with **.) Methodology: In a blind taste test, judges compared the flavor, consistency, and appearance of chunk light canned tuna. All were drained and served as is (without any mayonnaise or other condiments or garnishes). We ranked them according to the Epicurious four-fork rating system (four being the best).

One tuna was a real catch, while two others got good marks from the judges. Best Overall Tuna | Species | WWF Species e Habitats Oceans If fish were like cars, tuna would be the Ferraris of the ocean—sleek, powerful, and made for speed. Their torpedo-shaped bodies streamline their movement through water, and their special swimming muscles enable them to cruise the ocean highways with great efficiency. Tuna are remarkable and impressive wild animals. The Atlantic bluefin can reach ten feet in length and weigh as much as 1500 pounds (more than a horse). Their specialized body shape, fins and scales enable some species of tuna to swim as fast as 43 miles per hour. Tuna swim incredible distances as they migrate. Some tuna are born in the Gulf of Mexico, cross the entire Atlantic Ocean to feed off coast of Europe, and then swim all the way back to the Gulf to breed. These extraordinary marine animals are also integral to the diet of millions and are one of the most commercially valuable fish. The majority of the market is made up of four species: skipjack, yellowfin, bigeye and albacore.

As the methods of catching tuna have improved over the years, the conservation and management of tuna has not evolved as quickly. According to the United Nations Food and Agriculture Organization, most tuna stocks are fully exploited (meaning there is no room for fishery expansion) and some are already overexploited (there is a risk of stock collapse). Some tuna can swim as fast as 43 miles per hour Places Are We Buying the Fish We Think We’re Buying? WWF is urging the US government to establish regulations, including the proposal of a national traceability program to track seafood from the point where it is caught to its entry into the US, under which all species of fish are eventually covered. Skipjack Tuna Why They Matter Tuna are among the most commercially valuable fish on the planet. The Atlantic bluefin is a highly sought-after delicacy for sushi and sashimi in Asia—a single fish has sold for over $700,000! Driven by such high prices, fishermen use even more refined techniques to catch tuna. And the fish are disappearing as a result. Although tuna do provide food and livelihoods for people, they are more than just seafood.

Tuna are a top predator in the marine food chain, maintaining a balance in the ocean environment. Threats The tuna oceanic highways have turned into gauntlets lined with giant nets and endless lines of fishing boats. Fishermen have resorted to high-tech ways to catch tuna, including devices that draw the fish into bunches so that fishermen can catch more of them at once. Many of the world’s valuable tuna species face a number of urgent yet common threats to their continued existence such as significant population declines, poor international conservation management, and high levels of illegal, unreported, and unregulated (pirate) fishing. Illegal fishing of Atlantic bluefin tuna is a big problem and the fishery has been plagued by lack of enforcement and control. What WWF Is Doing WWF focuses on transforming the global tuna fisheries market and improving the way tuna fisheries are managed and governed. Our approach is for tuna stocks to be managed as integral parts of the entire marine ecosystem. WWF works on seven tuna populations with the highest market value and therefore most vulnerable to overfishing: the Atlantic, Southern and Pacific bluefin, bigeye, yellowfin, albacore and skipjack tuna.

We work with other organizations as well as the fishing, processing and retailing sector to transform tuna fishing into a sustainable business. Our goal is to achieve Marine Stewardship Council (MSC) certification for healthy and well-managed tuna populations. Stopping Overfishing In the Mediterranean, WWF has been working for over 10 years to protect Atlantic bluefin tuna. We work to stop overfishing and ensure recovery of the Eastern Atlantic and Mediterranean stock. WWF has been very influential in most of the decisions made by the International Commission for the Conservation of Atlantic Tunas (ICCAT), the body that regulates the fisheries. Tuna Tagging Since 2008, WWF has been tagging Atlantic bluefin tuna in the Mediterranean Sea to learn more about the species. The data collected so far has helped us learn more about their migratory behaviors and enabled us to advise fisheries managers on how best to protect the species. With more field tagging work, WWF and its partners can continue to fill the gaps on the bluefin’s biology and help give this emblematic fish a chance at survival for the long term.

Skipjack Tuna - Canned Tuna Skipjack Tuna Skipjack Tuna admin 2016-12-31T05:45:27+00:00 Canned Skipjack Tuna (Katsuwonus Pelamis) Skipjack Tuna is found along the surface of tropical ocean waters. Skipjack tuna is a fast, stream-lined fish. It is of medium size compared to other species of tuna, growing up to 3 feet in length. It is regarded as being one most stable and sustainable tuna because of its excellent reproductively, making it a popular catch amongst commercial fisheries. It is, however, considered to have a moderate amount of mercury contamination, and is not recommended to be eaten in large amounts by pregnant women or small children. Skipjack Tuna | Species | WWF Skipjack Tuna Skipjack Tuna Skipjack are the smallest and most abundant of the major commercial tuna species. They have a streamlined body that is mostly without scales. Their backs are dark purple-blue and their lower sides and bellies are silver with four to six dark bands. Skipjack can live as long as 8-10 years.

They are found mainly in the tropical areas of the Atlantic, Indian and Pacific Oceans, with the greatest abundance seen near the equator. Skipjack usually swim near the surface at night and can dive up to 850 feet during the day. Large schools of adult skipjack tuna often mix with juvenile yellowfin and bigeye tuna. Why they matter Skipjack are commercially important as the main species of canned tuna. Although tuna do provide food and livelihoods for people, they are more than just seafood. Tuna are a top predator in the marine food chain, maintaining a balance in the ocean environment. Threats Skipjack tuna are abundant throughout their range and populations appear healthy. However, bycatch is a serious issue. Since juvenile yellowfin and bigeye tuna often school with adult skipjack, they are caught by purse seine vessels that target skipjack. The skipjack tuna, while quite resilient, could easily slip into a vulnerable state due to overfishing if improperly managed. What WWF is doing Tuna are integral parts of the entire marine ecosystem and our goal is for populations to be healthy and well-managed.

We partner with governments and regional fisheries management organizations to advocate for stricter plans to recover depleted tuna stocks, combat pirate fishing and reduce bycatch. WWF works with other organizations and the fishing industry to transform tuna fishing into a sustainable business, particularly through certification of tuna fisheries by the Marine Stewardship Council (MSC). WWF helps ensure that tuna are harvested responsibly and sustainably managed through work with the International Seafood Sustainability Foundation (ISSF). We encourage retailers to source from fisheries that are MSC-certified and work to raise consumer awareness about sustainably caught tuna.

Question: A Skipjack is which type of fish?
Answer: Tuna